• Preheat your grill to 350 F. and set it for indirect heat.

Enchilada Filling

• In a sauté pan, add the oil and heat to medium heat. Add your onion, garlic, and peppers to the pan and cook for 3-4 minutes.
• Add the seasonings to the pan and mix another minute and remove from the heat.
• Stir in the shredded chicken and the beans to the pan and combine together. Let it cool slightly and add 1/2 cup of the shredded cheese.
• While the chicken mixture is cooling, place the corn tortillas over a burner (or over your grill grates) and cook them about 5-10 seconds per side. Place them under foil or a paper towel and set them aside.
• In your baking dish, pour enough enchilada sauce to cover the bottom of the dish. This should be about 1/2 cup.

Forming Your Enchiladas

• Each enchilada will require 2 tortillas shells. Place down 1 tortilla and cover it with about 2 tbsp. of shredded cheese. Then place the second tortilla over the top.
• Next, add a few tablespoons of the chicken mixture to the tortilla. Roll it tightly and then place it seam side down into your pan over the sauce.
• Repeat this step 5 more times, until all 6 enchiladas are made. If you have leftover filling save it for tacos, nachos, or a quesadilla another day!
• Pour the remaining sauce over the enchiladas and then add the last 1/2 cup of shredded cheese over the top of your enchiladas.

Smoking and Serving

• Smoked your chicken enchiladas, uncovered for 30 minutes or until bubbly and heated through.
• Garnish with your favorite toppings. I love sour cream, cilantro, salsa, and hot sauce, etc.